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Buffalo Chicken Dip

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Prep Time 30 minutes
Cook Time 4 hours
Total Time 4 hours 30 minutes
Servings 16

Ingredients
  

  • 2-3 slices of bacon
  • 4 Boneless Skinless Chicken Thighs
  • 3-4 green onions sliced thin with the whites and greens separated.
  • 1 8 oz packages of cream cheese softened at room temperature
  • 1 cup of Franks Red Hot Sauce or Buffalo Chicken Sauce
  • 1 cup of dressing: bleu cheese or Ranch
  • 1 cup of cheese: bleu cheese Monterey Jack, Queso or Feta
  • Additional cheese and onion greens for garnish.

Instructions
 

  • Cook the bacon in a skillet until crispy. Remove to a paper towel on a plate, and then cut into small pieces.
  • Season the boneless thighs (I like to use Creole seasoning) and then brown in the bacon grease.
  • Allow the thighs to cool and then shred them into small pieces.
  • Brown the onion whites in the bacon grease, and then remove to paper towel on a plate.
  • Put the dressing and the hot sauce in the crock pot and set on low.
  • Add the rest of the ingredients and crock pot and cook for 3-4 hours, stirring every 30-40 minutes.
  • If you would prefer to cook this in the oven, mix the ingredients together in a bowl and then put into a shallow casserole dish, baking at 350 degrees F for 20-30 minutes.
  • When finished, move to a serving dish and garish with some more of the cheese and the onion greens.